Mostly just food and occasionally some other stuff too

November 15, 2016

Spicy Pumpkin Loaf | VEGAN

Despite being two weeks from summer here in Melbourne, it is utterly freezing (it’s currently 15ºC?!). I made this loaf this morning for no other reason than boredom, but it ended up a lot better than expected! The spices give it a lovely warmth, and it’s delicious toasted spread with Nuttelex.

If you don’t/can’t have pine nuts, you can use any form of seed/nut you like, or simply omit them.

This loaf is quite dense. If you prefer less of a moist loaf, simply use 2/3 cup soy milk, or increase baking time.

INGREDIENTS

DRY

1 cup rolled oats

1 cup plain flour (spelt flour would also work nicely)

2 tsp bicarb soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground turmeric

1 tsp ground cumin

1 tsp chilli flakes (or less or more, to taste)

1 tsp onion powder

1 tbsp rosemary, finely chopped

Pinenuts, rosemary for garnish (optional)

WET

325gm pumpkin, steamed until soft/mashable

4 tsp Orgran ‘No Egg’, whisked with 4 tbsp water

1 cup soy milk (or any dairy free milk of choice)

METHOD

Preheat oven to 180ºC and line a loaf tin with baking paper

Blitz oats in a blender or food processor until they are a fine, flour-like consistency

Add all dry ingredients to bowl of processor and quickly pulse until they are combined

Add all wet ingredients to processor and blend until well combined and you have a uniform batter. You may need to scrape the bottom of bowl with a spatula to ensure all flour is incorporated.

Pour into prepared loaf tin, sprinkle with garnish (if using) and bake for 35 minutes. Check, then continue baking in 5-10 minute increments until skewer comes out clean. I took mine out after 45 minutes, but it probably could have gone with another 5 minutes in the oven (though this depends on your oven, and how you like your bread!)